The inaugural Sydney Burgundy Celebration, on March 25to March 27, will bring the very best of Burgundian wines and producers to the city, hosted by some of Australia’s most respected sommeliers and restaurants.
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Over 17 days food and wine lovers are invited to celebrate the world’s ocean and river fare guided by the best seafood chefs, join exclusive behind-the-scenes tours both on and off the water, get amongst it at lively street parties, secure a spot at never-to-be-repeated dinners, and much more. THE FESTIVAL HUB, 28 February – 16 March
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One of the Wandering Palate’s favourite New Zealand producers, Seresin Estate, the benchmark of Marlborough and Biodynamic viticulture (click here to read article) will be hosting Anna Hansen MBE from The Modern Pantry in London at their occasional restaurant in Waterfall Bay, Queen Charlotte Sounds. This is an early bird squawk on a very unique and special dining experience -
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[caption id="attachment_9175" align="alignnone" width="557"] Coroco http://cocoro.co.nz/Pyramid Valley Vineyards http://pyramidvalley.co.nz/[/caption] Pyramid Valley is one of New Zealand's best kept secrets, though as their reputation grows around the globe, more of us here at home are discovering the fruits of their unique wine-making process. Biodynamics, hand-based viticulture, low yields, natural winemaking – these are some of the means they have adopted to
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From a lost play by Eubulos, (c.405 BC - c.335 BC)
‘For sensible men I prepare only three kraters (large vase used to mix wine): one for health (which they drink first), the second for love and pleasure, and the third for sleep. After the third one is drained, wise men go home.

The fourth krater is not mine any more - it belongs to bad behaviour; the fifth is for shouting; the sixth is for rudeness and insults; the seventh is for fights; the eighth is for breaking the furniture; the ninth is for depression; the tenth is for madness and unconsciousness.’

The Wandering Palate - Curtis Marsh
With nearly 30 years experience in the hospitality, wine and media industries, Curtis Marsh is one of the most erudite, passionate and truly independent wine writer, commentator and presenter in Asia.

"In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read.

But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defence of the new.”

As uttered by the vitriolic restaurant critic Anton Ego, in the film “Ratatouille”, after his epiphany.